Timeline
やす☆I drank it 3 years ago right after bottling, but I drank the home-aged R2BY warmed.
The color is slightly yellow. It has a mild flavor with a hint of maturity, not unlike a 70% polished sake. It also has a sharpness like a sake yeast yeast yeast. やす☆This is also a new R6BY sake brewed jointly with Gikyou. It was served warm.
The 60% polished sake has a delicate mouthfeel, but it is more refreshing and crisp than Senbyo, which is typical of Gohyakumangoku. やす☆New R6BY sake brewed jointly with Gikyo, served warm.
It has a gentle sweetness and umami flavor typical of 60% polished sake. The sharpness is not bad, but it is still gentle. It is good lukewarm. やす☆H30BY was warmed to a high temperature. The color is amber. It has a mellow, candy-like matured feeling and a sharpness with the acidity of a sake yeast. やす☆R1BY was served warm. The color is golden. It has a slight sense of maturity and sharpness with the acidity of a sake yeast. コイクマR3BY 14番熊 近所の農家さん編生酛原酒無濾過 やす☆R3BY was served warm. The color is amber. The mouthfeel is mild but crisp with a strong acidity. やす☆R3BY was served warm. Mellow and light at 13 degrees Celsius, with a nice crispness. When cooled, it has a gentle flavor typical of 60% polished sake. やす☆Warmed up. The color is amber, and although it is a 70% polished sake, it has a light and refreshing taste due to its 13% alcohol content, and it is sharp with the acidity of the sake. やす☆H27BY was served warm. The color is amber. It has a gentle Jungin-like flavor with a mild sense of maturity. It becomes sharp when it is cooled. やす☆R4BY was served warm. I forgot to take a picture, but the color is a light yellow. 70% polished, powerful, but with high acidity. I guess it is a sake made from sake yeast, though it is not stated. やす☆Heated. The color is a little yellow. It has a mild nigori rice flavor, but the acidity from the sake yeast makes it crisp and clean, so it doesn't linger.
It says R4BY, to be bottled in June 2022, but isn't that impossible? やす☆It is the same BY as the one we drank in May, but the rice is from a different region.
It was warmed to a lower temperature than the one we drank just before. It also has the sweetness and umami of rice, but this one has a gentler flavor, perhaps due to the difference between the sake and the fast brewing process. fukuchaneI don't know this brand. Fukui is also deep. やす☆Good evening, fukuchane. I have only had this brand in this store 😅. やす☆Warmed to a high temperature. Mellow and soft, with a sweet and umami taste of rice that expands and has a nice sharpness. やす☆Warmed. The color is almost amber.
It has a soft sweet flavor of 40% polished rice with a hint of maturity, and it is sharp with the acidity of the sake. Is the aging process giving it a candy-like sweetness? やす☆R4BY was served warm. The color is pale yellow.
The mild sweetness developed as it warmed up. Compared to the previous day's Tamakage Tamakage, it has a gentle sharpness in spite of its sake and acidity levels. やす☆The first Asukai was served warm.
It has a full, rich flavor that is hard to imagine from a 60% polished Gohyakumangoku sake, and it has a nice sharpness. I have never had it cold or at room temperature, but it looks good heated. やす☆The first Senpyo was served warm.
It has a mellow, soft sweetness and umami flavor typical of a 55% polished sake. Similar to the Tenjyo we drank the same day, but with a more delicate image with a stronger rice sweetness. やす☆H28BY. a collaboration sake between Tenju and Konkichi-do served at the Kamigata Sake World in 2009.
The color is yellow. It has a mildly matured taste and a soft sweet flavor from 60% polished rice. The alcohol content is low and the taste is generally gentle. やす☆H23BY was served warm.
The color was not much different from the H25BY we drank just before, but it still had a stronger sense of maturity and a stronger sense of sharpness. On balance, I prefer the H25BY. RecommendedContentsSectionView.title
